It’s spring and also rhubarb season. You have made strawberry rhubarb pies, tarts, cakes, and jams. Now what? You can chop and freeze fresh rhubarb, but have you considered waterbath canning it too? Rhubarb in syrup is a great way to keep the party going. It is pantry-stable for one year and can be served with ice cream, pound cake, pavlovas, cheese platters, and smoothies. Strain the rhubarb and you are left with a ruby syrup that can be shaken into cocktails. This is an easy canning project.

You will need clean pint or quart jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer

Preservation method: Waterbath canning

Difficulty level: Easy

Rhubarb In Syrup

Makes about eight pint jars or four quart jars

16 cups sliced rhubarb

2-4 cups sugar

In a large bowl, mix sugar and rhubarb. Cover and set aside about 3 to 4 hours.

Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use.

Place rhubarb mix in saucepan and heat over medium-low heat, stirring occasionally, until sugar dissolves and rhubarb is heated through.

Ladle hot rhubarb and liquid into hot jars, leaving 1/2″ headspace. Remove air bubbles and, wipe rims with a towel. If you run out of liquid, add a little boiling water to top off the jars. Apply lids and bands and adjust until fingertip tight. Place jars in boiling water canner.

When all jars are in the canner, adjust the water level in the canner so that it covers the jars by at least one inch. Cover the canner with a lid and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin counting the processing time of 10 minutes pints or 15 minutes quarts. Once the processing time has ended, turn off heat and wait five minutes before removing jars. Remove jars onto towel-lined surface, cool.

Allow jars to cool for 24 hours before removing bands and wiping down jars. Date jars and store in a cool dry place for up to one year.